Black Truffle Butter
With hints of chocolate, this earthy black truffle butter delivers its most volatile notes when slipped into hot foods at the last moment.  Its all-time best use (for carnivores) is on steak.  Drop a dollop on steak as it’s pulled off the fire, wrap in foil for 10 minutes, and enjoy.   The Black can be lavished over the skin of roasted chicken or turkey, as featured in Gourmet Magazine in their Thanksgiving 2008 feature.  Layer it with potatoes, whip into potato, yam, or cauliflower puree.  Top a creamy soup with a pat, stir it into a pan juices for a heady sauce, and melt on scrambled eggs and omelets.

White Truffle Butter
White truffle butter stands alone; it does not need a sauce to release its garlicky, pungent powerhouse.  It is best tossed with still-dripping hot pasta or just-finished risotto.  White butter transforms plain fish, and pushes veggies like asparagus, green beans, and artichokes front and center on the table. 

Ingredients include fresh-churned Wisconsin butter and high quality truffles. No soy sauce is used, a plus for those concerned by allergies. Truffle pieces are in plain view, so customers can see what they are getting.

• “Soup Wontons” – we challenge you to find a more exotic flavor splurting out of a wonton
• Ancient Grains – spike cooked grains with a fortifying blast
• Go Cruciferous – parsnip puree, cauliflower steak, turnip millefeuille
• Leafy Greens – still bucking kale revolution?  Butter makes everything better

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